Methi Chicken Masala Recipe

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Methi Chicken Masala Recipe

Methi Chicken Masala Recipe

Hyderabadi cuisine is not just Biryani. The frequent incursions of migrants into Hyderabad has reconstructed it into culinary art. The contemporary Hyderabadi cuisine, though, developed during the rule of the Nizams. Methi Chicken Masala Recipe is one of the prevalent delicious dishes from Hyderabadi cuisine. It is a dish prepared with chicken and a smattering of Kasuri Methi (fenugreek) leaves.

Kasuri methi is dried fenugreek leaves. They are extensively used in Indian cooking and has to some extent, a bitter taste. Usually, the dried leaves are crushed between the palms and sprinkled over the dish. This is an acquired taste as it is unique, delicious, a little bitter, yet exotic. It boosts the taste of anything it is added to.

Kasuri Methi hailed first from a place named Kasur Pakistan. Incidentally, it was also the place my dad was born.

What Is Kasuri Methi?

Kasuri methi is dried fenugreek leaves that are used extensively in Indian cooking, especially Punjabi. Kasuri Methi is one of the vital Indian spices used in veg as well as non-veg curries and parathas. It also has many health benefits. The distinctive flavour of the dried methi leaves gives an exceptional taste and enriches the taste of this Methi Chicken Masala.

INGREDIENTS

For the marinade

500gms Chicken

1 tsp Lemon juice

1/2 tsp Red chilli powder

Little Salt

1 tsp Ginger garlic paste

For the curd paste

3 tbsp. Curd

1/2 tsp Red chilli powder

Salt

1 tsp Coriander powder

For the Gravy

2 Onion, sliced

3 tbsp Oil

1 Bay leaf

2 Green cardamom

1/2 Sticks Cinnamon

1 tbsp Ginger garlic paste

2 Tomatoes chopped

1 ½ tbsp Kasuri Methi

A Cup of Water

1 green chilli

METHOD

Methi Chicken Masala Recipe Marinated
Methi Chicken Masala Rec Being cookedipe
Methi Chicken Masala Recipe Gravy

For marinating the chicken:

Firstly, take chicken pieces in a bowl.

Next, add the lemon juice, red chilli powder, salt and ginger-garlic paste. Smear them with bare hands.

Now set this marinated chicken aside for 20 minutes.

For the gravy:

To begin with, take the curd in a bowl, add the red chilli powder, salt and coriander powder. Subsequently, give all this a good whisk.

Now, in a pan of hot oil, add the sliced onion and sauté till golden brown. Grind it to a paste in the blender.

Then, in the same pan, add some oil and pan-fry the marinated chicken until it is nicely roasted and golden brown. Remove and set aside.

Consequently, put the bay leaf, green cardamom and cinnamon in a hot oil pan and sauté till the aroma floats.

Next, add the ginger-garlic paste, sauté some more and toss in the chopped tomato, Kasuri methi and the prepared curd mix.

Give it a quick mix and add the onion paste. Mix thoroughly till you get a thick gravy.

Following this, throw in the fried chicken and sauté in the gravy till the pieces are entirely coated.

Later, add the green chilli and water, mix well.

Now, crush the Kasuri methi between your palms and scatter it over the chicken. Cover the pan and let it simmer for a while.

 Remove the lid when the excess water has evaporated.

Finally, give it a nice toss and transfer to a serving bowl.

Serve Methi Chicken Masala Recipe, hot with roti, paratha or rice.

https://youtu.be/irwCTR304ok

You may like similar white gravy recipes like my favourite Chicken StewChicken a la KingEasy Creamy Chicken or the fiery Chettinad Chicken, Easy Cheesy Chicken Kebab, Chicken Keema Pakore

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and powered by Deyga.

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Ingredients
Servings:
Instructions
  1. For marinating the chicken:
  2. Firstly, take chicken pieces in a bowl.
  3. Next, add the lemon juice, red chilli powder, salt and ginger-garlic paste. Smear them with bare hands.
  4. Now set this marinated chicken aside for 20 minutes.
  5. For the gravy:
  6. To begin with, take the curd in a bowl, add the red chilli powder, salt and coriander powder. Subsequently, give all this a good whisk.
  7. Now, in a pan of hot oil, add the sliced onion and sauté till golden brown. Grind it to a paste in the blender.
  8. Then, in the same pan, add some oil and pan-fry the marinated chicken until it is nicely roasted and golden brown. Remove and set aside.
  9. Consequently, put the bay leaf, green cardamom and cinnamon in a hot oil pan and sauté till the aroma floats.
  10. Next, add the ginger-garlic paste, sauté some more and toss in the chopped tomato, Kasuri methi and the prepared curd mix.
  11. Give it a quick mix and add the onion paste. Mix thoroughly till you get a thick gravy.
  12. Following this, throw in the fried chicken and sauté in the gravy till the pieces are entirely coated.
  13. Later, add the green chilli and water, mix well.
  14. Now, crush the Kasuri methi between your palms and scatter it over the chicken. Cover the pan and let it simmer for a while.
  15. Remove the lid when the excess water has evaporated.
  16. Finally, give it a nice toss and transfer to a serving bowl.
  17. Serve Methi Chicken Masala Recipe, hot with roti, paratha or rice.
Recipe Notes
  1. Saute the masala until golden brown
  2. You can even make Methi Paneer the same way.
  3. Do not overdo the Kasuri Methi

Methi Chicken Masala Recipe

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 17

  1. Ghazala Naseem says:

    This seems delicious , Hyderabadi cuisine is so vast and I always look for new and different recipes 🙂
    Ghazala

  2. Harjeet Ji, this recipe is so tempting and looking delicious. The step by step pictures are powerful and the recipe is not very tough. I am going to try this in the coming weekend. Thanks for this wonder food recipe and now I know what I can order or have from Hyderabad apart from Biriyani.

  3. Madhu Bindra says:

    This looks very tempting. I will surely try out your recipe. You are right, Hyberabadi cuisine is much more than biryanis. I love the baghare baingan and double ka meetha.

  4. Neeta Kadam says:

    Yummy, can we add fenugreek leaves ? How it will taste instead of kasuri methi?
    It looks tempting will definitely trying it out.

  5. Satabdi says:

    We love kasuri methi in our food. The herb has interesting origins, I see. 🙂

    I’m ignorant of Hyderabadi cuisine beyond biriyani so it has been good to learn of this recipe.

  6. Being born and brought up in Amritsar, Punajb, Kasoori Methi is an indispensable ingredient.
    I am glad to see it take a center stage in your article. Never knew why it needs an explanation though

  7. Ritu Bindra says:

    Looks so delicious! I love this version of methi chicken but I didn’t know it is a part of the Hyderabadi cuisine. Thanks for sharing the recipe.

  8. This is a lovely recipe, Harjeet. I have made it once or twice and loved it too. It tases even better the next day!

  9. I make one version of kasuri methi chicken for my husband….will be sure to try your variation too. Thank you for sharing such a yummy recipe!

  10. Aditi Kapur says:

    Kasoori methi is one of the most important ingredients in my kitchen. Loved your methi-chicken recipe. I use Kasoori methi in chicken but this one seems to be tastier 🙂

  11. Mehul Kaku says:

    Detailed recipe. This is like a procedure beforehand 🙂

  12. Abha Mondal says:

    I like the taste of kasori methi and i also use it in my curry recipes. Never tried it with chicken. This recipe looks tempting. I will try this next time i will cook chicken.

  13. Bhawna Shah says:

    I am pure vegetarian but I like the process of making it. I think I can try this on potatoes or soya badi.

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